Bouillabaisse originated from fishermen or their wives making stew out of throwaway or bony fish that wouldn't be used in restaurants. At Primrose in Las Vegas, it's served with loup de mer, octopus, mussels, clams, saffron, anise and tomato broth, rouille and grilled sourdough.

1/10

MORE

Coq au Vin originated as a "poor man's dish" as a stew in which people could add whatever they had. Today, it's served in a range of restaurants, such as executive chef Andrew Smith's Quail Coq au Vin with matsutake mushroom, mirepoix and bread pudding at Riverpark in New York City.